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Saturday, March 5, 2011

Pizza nachos or nacho pizza? You decide. This little recipe was a quick fix lunch. I didn't really have much around the kitchen, which means that I must make a trip to the market very very soon. Though, I did have a small handful of items in the fridge and pantry. Like cheese, pepperoni and tortilla chips. I did have a craving for nachos for the past couple days, so I figures...why not? I cooked up the pepperoni in a skillet until they were crisp. It took out the oily fat from them. Then carefully layered them onto a pit tin. Chip, cheese, pepperoni. Though, i figured that I was sort of missing one other ingredient. In pops the canned diced tomatoes. I would have like to put fresh in there, but the canned stuff was a good substitute. Put that on top as well. Pop it in the oven for a few minutes.

Voila! You get yourself a little hybrid. Satisfy two comfort foods in one. Actually I think it's a neat alternative to easting actual pizza, if you don't want to deal with the dough/bread portion. I had mine with some sriracha on the side. Next time, I'm going to try it with bacon. Nachos doesn't necessarily mean the melted tangy cheddar and jalapeno slices. Make it into what ever you feel comfortable with.

Serve 2

Pizza Nachooooooooos :-)

Tortilla Chips

1 12 oz can diced tomatoes - Drained

or 1 beefy tomato - fine diced

pepperoni or bacon

1 1/2 c shredded mozzarella

Preheat your oven to 350˚F.

Chop the pepperoni or back in to bits. Cook on medium heat on a skillet. Cook until the piece had browned and the fatis removed. Drain the pieces on a paper towel.

Place half of the tortilla chips in an oven safe dish or pie tin. Sprinkle half of the mozzarella then half of the pepperoni bits and half the diced tomatoes

Repeat those same layers with the left over ingredients.

Place the dish into the oven and baked for 5-10. Until cheese has melted.